Summer calls for salad, and the owner of Santa Barbara Longevity Center, Leslie Valle-Montoya, lives and breathes healthy living even from her kitchen. Here, she shares a recipe for an ultra-healthy, super-pretty rainbow salad ripe for any day.
Rainbow Salad
Ingredients:
¼ wedge of red cabbage
¼ wedge of white cabbage
1 chiogga beet (white and red striped beet when cut in half, found in most health markets)
1 golden yellow beet
1 watermelon daikon radish (looks like a watermelon when cut open, found in most health markets)
1 stalk celery
1 large or 2 small carrots
1 greenhouse English cucumber (thin skin)
1 apple
1 zucchini
Zest one lemon
Dressing: Lemon juice and olive oil to taste + sea salt
Preparation:
- I use the Saladmaster machine to prep the vegetables, or you can use a medium-sized grater.
- With cone #2 (Saladmaster) cut up all vegetables and apple. Make sure you have a large bowl that can hold all the above shredded veggies.
- Squeeze fresh lemon juice over the salad
- Toss salad with dressing
- Serve!